Kadai Paneer

🛒 Ingredients

• Paneer 75 g · 225 kcal
• Onion 50 g · 20 kcal
• Tomato 75 g · 14 kcal
• Green Bell Pepper 30 g · 6 kcal
• Red Bell Pepper 30 g · 9 kcal
• Ginger-Garlic Paste 7 g · 7 kcal
• Green Chili 3 g · 1 kcal
• Cooking Oil 10 g · 90 kcal
• Coriander Seeds 3 g · 7 kcal
• Cumin Seeds 1 g · 4 kcal
• Dry Red Chilies 1 g · 3 kcal
• Black Peppercorns 1 g · 4 kcal
• Turmeric Powder 1 g · 4 kcal
• Red Chili Powder 1 g · 3 kcal
• Garam Masala 1 g · 3 kcal
• Kasoori Methi (Dried Fenugreek Leaves) 1 g · 3 kcal
• Fresh Coriander 2 g · 0 kcal
• Water 15 g · 0 kcal

👨‍🍳 Instructions

1. Roast coriander seeds, cumin seeds, dry red chilies, and black peppercorns in a dry pan on low heat until fragrant; cool and grind them coarsely to make the Kadai masala.
2. Heat cooking oil in a Kadai (wok) or heavy-bottomed pan. Add finely chopped onions and sauté until they turn translucent and light golden.
3. Add ginger-garlic paste and chopped green chilies; cook for a minute until their raw aroma disappears.
4. Add finely chopped tomatoes, turmeric powder, and red chili powder. Cook, stirring occasionally, until the tomatoes soften and the oil begins to separate from the mixture.
5. Stir in the prepared Kadai masala and garam masala; mix well and cook for 2-3 minutes to allow the spices to bloom.
6. Add the cubed bell peppers and sauté for 3-5 minutes until they are slightly tender-crisp.
7. Gently stir in the paneer cubes and Kasoori Methi; add a splash of water to achieve your desired gravy consistency.
8. Simmer for 5-7 minutes, allowing all the flavors to meld together, then taste and adjust seasoning with salt as needed.
9. Garnish with fresh coriander leaves before serving hot with naan, roti, or rice.